Splenda has been downgraded to a caution rating. The Center for Science in the Public Interest has downgraded the rating for the artificial sweetener sucralose, best known as Splenda, from “safe” to “caution” in our Chemical Cuisine guide to food additives.
They are taking this step because a preview of an Italian study indicated that sucralose caused leukemia in mice. Here is a direct quote from their web site www.cspinet.org
In all likelihood, sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium—artificial sweeteners we list in our “avoid” category. But the Italian study warrants review before we can truly be confident that sucralose is safe for use in food.